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In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change.This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

Preheat oven to 400 F with skillet in oven. Mix together dry ingredients, then add milk until it looks like thick pancake mix (about 1 1/2 cups). Add butter to hot skillet and return to oven until butter bubbles. Pour dough into skillet and bake 15-20 minutes or until top is brown. Serve with soup by breaking off individual pieces.

*****This is the BEST bread to serve with soup. It's so fast and tastes heavenly. The best part of this bread is the bubbly butter in the skillet that creates a crunchy crust on the bottom of the bread.

This bread is best eaten the day it is made, so if you don't think you'll eat a full batch, feel free to cut the batch in half (images are of a half batch). Thanks to Kim Kindlespire for this amazing recipe.

9 comments:

Hi Astrid, isn't this a great quick bread for soups? Glad to hear it worked well with wheat flour. I usually make mine with half white and half wheat, so its good to know all wheat works great too. Thanks!

so glad to hear you too are allergic to msg...!!! it is so awful..and in everything..I have been pretty much dedicated to an organic lifestyle for many years...but every once in a while you at a party or something and wham!! for instance it is not inCheez-it regular..put is in Cheez-it White Cheddar...go figure..so glad to have found your blog...thanks Astrid.